The New Yorker has an interesting article on Pete Wells and his approach to restaurant criticism, with some back story on his notorious reviews of Per Se and Guy’s American Kitchen & Bar. Good read if you're into food writing and criticism. [Note to self: avoid taste-related adjectives. Except "earthy". Never let that one go.]

In the article, Ian Parker wrote:In his current role, he’d probably leave the room if someone like Chang turned up at the same cocktail party. “The danger is getting friendly with people you should feel free to destroy,” he said, and then stopped. “That’s not really the word, but you get the idea. People you should feel free to savage, when you have to.”

There is nothing either good or bad but gravy makes it so. - Kevin Hearne